This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.

　　

Ingredients

Makes 16

　　5 3/4 ounces graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2 1/2 tablespoons)

　　1/3 cup sugar

　　5 tablespoons unsalted butter, melted

　　3 large egg yolks

　　1 1/2 teaspoons finely grated lime zest (about 2 limes)

　　1 can (14 ounces) sweetened condensed milk

　　2/3 cup fresh Key lime juice (about 20 Key limes)

　　1/4 cup heavy cream

　　2 Key limes, thinly sliced into half-moons, for garnish

　　

Step 1

Preheat the oven to 350°F. Stir together the crumbs, sugar, and butter in a small bowl. Press evenly onto the bottom of an 8-inch-square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in the pan on a wire rack. Leave the oven on.

　　

Step 2

Place the egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until the mixture is very thick, about 5 minutes. On medium speed, pour in the condensed milk in a steady stream, scraping down the sides of the bowl. Beat on high speed until thick, about 3 minutes. On low speed, add the lime juice; mix until just combined.

　　

Step 3

Pour the filling over the crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Cover with plastic wrap; chill at least 4 hours or overnight.

　　

Step 4

When ready to serve, beat the heavy cream until stiff peaks just form. Cut dessert into 1 1/2 × 2-inch rectangles. Garnish each bar with whipped cream and a slice of Key lime.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.